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Flourless Chocolate Cake
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Refridgerate
3
hours
hrs
Total Time
1
hour
hr
45
minutes
mins
Servings:
12
servings
Ingredients
12
ounces
bittersweet chocolate
chopped
3/4
cup
unsalted butter
cut into chunks
6
large eggs
1
cup
golden brown sugar
1/4
cup
Frangelico liqueur
1
cup
ground hazelnuts
1
tsp
kosher salt
Instructions
Preheat oven to 350°F. Butter a 9-inch springform pan and line with parchment paper.
In a microwave-safe bowl, combine the chocolate and butter. Heat in one minute increments until melted and smooth
Whisk eggs, golden brown sugar, and Frangelico liqueur. Add the chocolate mixture and stir until smooth
Stir in ground hazelnuts and 1 tsp of salt
Transfer batter to prepared pan and tent the top of the pan with aluminium foil
Bake for 90 minutes, until the cake is set in the center
Cool cake in the pan on a wire rack. Once cool, chill the cake in the refrigerator for 3 hours.
Notes
Whipped cream and caramelised hazelnuts make an excellent topping for the cake
This cake can be made up to three days ahead